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the christmas collection 2012 - macadamia shortbread stars

A few weeks ago I dragged out the Christmas baubles as it was time to start shooting this year's Christmas Collection.



This year's Collection is a mixture of old favourites and some new finds. These shortbread stars were essentially a way to use up leftovers I had lurking in my freezer. Do you remember the caramel macadamia cheesecake I made a few weeks ago? These shortbread stars are made from the leftover shortbread base I had stored in my freezer.



You'll notice there's a definite star theme going on this year. I'll have to invest in some new Christmas themed cutters because I must have at least 5 or 6 star shaped cutters and not much else.



I decided to fashion them into an edible garland.



I also used the mixture to make some little shortbread hearts which I sandwiched together with a blob of jam.

Here's the recipe for you.
Macadamia Shortbread Stars printable version
100 g (3 1/2 oz) unsalted butter
1/4 cup caster sugar
1/2 teaspoon vanilla
1/4 cup finely ground toasted macadamia nuts
3/4 cup plain flour
icing sugar

In a food processor combine all the ingredients together until a soft dough forms around the blade. Otherwise in a small bowl, cream the butter, sugar and vanilla until light and creamy. Add the flour and the ground macadamia nuts and combine until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 170° C/325º F and line 2 baking trays with baking paperRoll out the dough between 2 sheets of greaseproof paper to about 3 mm. Using a star shaped cutter, cut out star shapes. Re-roll the remaining dough and continue to cut out stars. Place the stars onto the trays leaving about 2 cm between each star to allow for spreading.

Bake for about 10 - 15 minutes or until the stars are lightly coloured. Remove from the oven and allow to cool for a few minutes before placing on a wire rack. If desired, make small holes in the shortbread with a skewer so they can be strung. When the stars are cool, lightly sprinkle with icing sugar.

Makes about 2 dozen but the number made will depend on the size of the star cutter.

I'll be back again next week with a daily new Christmas treat for you including the recipe for those cute little lemon cranberry bundt cakes.

See you all again next week,

Jillian
PRINT RECIPE

4 comments

  1. Juliana1:21 am

    I can't wait for the recipe for the little lemon cranberry bundt cakes. They look lovely!

    ReplyDelete
  2. Hi Juliana,

    I'll post the recipe on Monday. Will be chained to the computer all w/e writing 5 posts as next week I'll be heading home to Brisbane.

    J

    ReplyDelete
  3. Oh ils ont l'air magnifique! J'adore!
    Douce nuit.

    ReplyDelete
  4. Thanks for the sweet comment,

    J

    ReplyDelete

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